Bagels II Tasty Recipes

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Bagels II

"Making bagels is fun, but it is a bit little bit of work. You may also use any topping which you wish or none in any respect. We propose sesame seeds, poppy seeds or Kosher salt."

Ingredients :

2 cups warm water (110 ranges F/forty five tiers C)
half of (.25 ounce) bundle energetic dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
three tablespoons poppy seeds (optionally available)

Instructions :

Prep : 50M	Cook : 12M	Ready in : 2H30M

In large bowl, sprinkle yeast over warm water to melt; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix very well until the dough forms up and leaves the perimeters of the bowl. Turn dough out on floured board and knead, including small quantities of flour as important. Bagel dough ought to be quite stiff. Work in as a good deal greater flour as you may simply knead. Knead till smooth and elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and flip to coat. Cover and permit absolutely upward push till an affect made with your finger remains and does no longer sink into the dough (approximately an hour).
Punch down and cut into thirds, and roll each piece among your hands right into a rope. Cut every rope into 4 identical pieces and form into balls. Roll the first ball into every other rope this is approximately 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about half" and sealing the ends by way of rolling together with your palm at the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very gently oiled baking sheets. Cover and permit stand till puffy, approximately 20 minutes.
While bagels are proofing, fill a 4 quart saucepan 2/3 complete with cold water; upload 1 tablespoon sugar and produce to a boil. When geared up to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they upward thrust to the top. Cook for a total of 1 minute, turning as soon as.
Carefully elevate each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn right into a dish with topping, if favored. Evenly area bagels on 2 nonstick baking pans or very gently oiled baking sheets.
Bake with steam in a preheated 500 diploma F (260 levels C) oven till properly-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and keep baking till finished.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it lightly, and make smooth-up simpler.

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